Avocado Chicken Sandwiches 1 medium avocado, mashed Juice squeezed from lime 1 cup of fresh baby spinach 2 cups

s chicken breast, roasted or grilled, sliced 1 mango, peeled, pitted, and sliced 4 whole grain rolls, 2 oz each, cut in half 1. In small bowl, combine avocado and fresh lime juice. Mix well. 2. Toast the rolls until lightly browned 3. Spread both halves of the rolls with avocado/lime mixture. 4. Add spinach leaves to bottom half of roll 5. Place chicken pieces on top of spinach 6. Add a layer of mango on top of the chicken 7. Add top half of rolls 8. Repeat with other rolls

Mediterranean Wrapped Salad 1/2 cup green olive tapenade Juice squeezed from one lemon 4 oz salad greens cup chickpeas from a can, rinsed, drained cup roasted red peppers from a jar, drained, patted dry cup red onion, sliced thin cup cucumber cut in half, sliced thin 2oz goat cheese, crumbled 4 whole wheat tortillas 1. In large bowl, combine olive tapenade and fresh lemon juice. Mash together with a fork. 2. Add salad greens, roasted peppers, onion, and cucumber to bowl. 3. Toss well 4. Add goat cheese and toss gently until well combined 5. Place tortillas in oven or microwave and warm according to package directions 6. Remove from heat and place on flat work surface 7. Scoop mixture onto middle of tortilla 8. Roll up into a wrap and cut in half 9. Insert a wooden toothpick into each half to hold in place 10. Repeat with remaining tortillas

Grilled Raspberry Almond Sandwich 1 cup fresh raspberries, washed, drained cup 100% raspberry fruit spread cup creamy almond butter 8 slices whole grain cinnamon raisin bread 1. Add raspberries to small bowl and mash well with a fork 2. Add raspberry fruit spread to bowl 3. Spread almond butter onto 4 slices of cinnamon bread (2 tablespoons per slice) 4. Spread raspberry mixture onto almond butter (3 tablespoons per slice) 5. Top with 4 remaining slices of bread 6. Spread a light coating of cooking spray to outsides of bread 7. Place sandwiches on skillet or griddle and cook on low heat, 5 to 7 minutes or until lightly browned, turning halfway 8. Allow to cool slightly, cut in half and serve